Grilled Teriyaki Steak
On January 18, 2023
This post may contain affiliate links. Please read our disclosure policy.
This grilled teriyaki steak is packed with amazing teriyaki flavor and comes off the grill cooked to utter perfection. The teriyaki marinade combines 7 amazing ingredients that bring big and bold flavors to the meat while it cooks hot on the grill.
Grilled Teriyaki Steak
This is the most perfectly balanced blend of teriyaki flavor and rich grilled steak. The sweetness of the teriyaki caramelizes and crisps the exterior of the steak over the high heat of the grill for fantastic taste and texture.
If you are cooking on a budget (and who isn’t nowadays with grocery and food prices as high as they are?), this recipe is a great way to enjoy steak for less money. I used skirt steak for this recipe, but you can easily use flap steak or flank steak as well. These lower-cost cuts of beef work extremely well with the marinade to help tenderize the meat and make it taste like a more expensive cut.
Ingredients for Teriyaki Marinade
The shining star of this teriyaki steak is in the teriyaki marinade. The marinade infuses the meat with flavor and helps it retain moisture and tenderness while it cooks on the grill. Here’s what you need to make this marinade.
- 1 cup brown sugar
- 3/4 cup soy sauce
- 1/2 cup pineapple juice
- 2 cloves minced garlic
- 2 Tablespoons rice vinegar
- 1 Tablespoon grated ginger
- 2 teaspoons sesame oil
Combine all ingredients for the marinade in a gallon-sized zip-top bag. Add the meat and press out any air to ensure all the meat is fully covered in the marinade. Place the bag of meat in the fridge to marinate for 4-8 hours prior to grilling.
How to Grill Teriyaki Steaks
Now that you have all your ingredients assembled and ready to go, let’s work our way through the process of how to grill teriyaki steaks. Scroll to the bottom of this post for a full printable recipe card with ingredient amounts and nutrition facts.
- Marinate. Follow the instructions in the previous section to marinate the meat. Aim to marinate the steak for 4-8 hours. I like to put the meat in the marinade the morning before work so it’s ready to go by dinnertime.
- Preheat. Head out to your favorite grill and turn that baby on. This recipe will work well with anything you have on your porch, but I usually opt for charcoal if I have a bit of extra time, or a gas grill if I’m looking to get dinner on the table quickly. Allow the grill to preheat to 450 degrees F.
- Grill. Remove the steak from the marinade and place it directly on the preheated grill grates. Grill for 4-5 minutes, flip, and grill for another 4-5 minutes or until the steak reaches your preferred doneness (scroll down to the next section for different doneness times). Promptly remove the steak when it reaches your target temperature.
- Rest and enjoy. Allow the steaks to rest for around 5 minutes on a large cutting board or serving platter. For the most tender bites of meat, slice the steak against the grain and serve!
How Long to Grill Teriyaki Steak
It will take around 4-5 minutes per side with the grill running steady at 450 degrees F to grill teriyaki steak to medium rare.
The exact time it takes to cook this steak will depend on how done you prefer your meat. Rather than stare at the clock or a timer while you are cooking, be sure to use a reliable meat thermometer and remove the meat when it reaches your preferred doneness. I’ve included these temperatures below to help you determine when the teriyaki steak is done.
- Rare – 125 degrees F
- Medium Rare – 135 degrees F
- Medium – 145 degrees F
- Medium Well – 155 degrees F
- Well Done – 160+ degrees F
Tips for Making Grilled Teriyaki Steak
Pause here a moment and check out a few tips for making this grilled teriyaki steak. I promise it’ll be worth your while to review these before you jump into the recipe.
- Don’t stress about the nutrition facts. The nutrition facts are a little insane for the sugar/sodium, but that is because the recipe card automatically calculates everything based on the whole marinade. Obviously, a majority of the marinade gets discarded and only a small portion of the marinade itself penetrates the meat.
- Try different cuts of steak. My favorites to use are skirt or flap steak. These are most commonly used for carne asada, so you may need a trip to your local Latin market to pick up one of these cuts. If you want something a little more accessible, flank steak, top round (London broil), or sirloin steaks work great. They tend to be a bit leaner, so watch your internal temperature so you don’t dry them out.
- Don’t be scared of a hot grill. Really preheat your grates before putting the steak on. You need the high heat to get that caramelized sear on the outside of the marinaded steak. If your grill isn’t hot enough, your steaks will cook through before getting enough color and crust on the outside.
More Grilled Steak Recipes
Fire up that grill! It’s time to make some amazing grilled steak! If you’re as big of a fan of steak as I am, I be you’ll love these other popular recipes from the site. Click the links below to check them out.
Grilled Teriyaki Steak Recipe
If you loved this recipe, be sure to rate it 5 stars and leave us a comment below! You can also access this amazing smoked lamb shoulder recipe and over 500 other recipes on the Hey Grill Hey App.
Grilled Teriyaki Steak
Ingredients
- 2-3 pound skirt steak (can use flap or flank steak)
- 1 cup brown sugar
- ¾ cup soy sauce
- ½ cup pineapple juice
- 2 cloves garlic minced
- 2 Tablespoons rice vinegar
- 1 Tablespoon grated ginger
- 2 teaspoons sesame oil
Instructions
- Marinate the steak. Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine. Place the steak in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
- Preheat. Preheat your grill to 450 degrees F.
- Grill the steak. Remove the steak from the marinade and set it directly on the hot grill grates. Leave the lid open on the grill and cook for 4-5 minutes per side, or until the steak reaches your desired doneness. (125 degrees F for rare, 135 for medium rare, 145 for medium, 155 for medium well, and 165 for well done).
- Enjoy. Remove the steak from the grill and let it rest for a few minutes before slicing it against the grain and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
